Preheat the pizzelle maker first by plugging it in. No need to spray it with a non-stick cooking spray if your maker is already non-stick.
In a microwave-safe coffee mug, melt the butter for about 20 seconds or until fully melted.
Combine the remaining keto choco taco ingredients and mix well.
Use a cookie scoop to scoop out the dough and place it in the center of each pizzelle design. The cookie scoop measures about 2 tablespoons of batter which is perfect for each sweet taco.
Press the lid down and lock it. Cook it for about 1 minute to 1 1/2 minutes or until the cookie is slightly golden brown.
Use a knife to lift the hot taco shell off of the press and quickly shape it in the taco shape by folding it over. Hold it for a few seconds to allow it to harden and stay that shape while it cools. You can place the hot taco shell circle over a spoon to create the taco shape also.
This recipe makes 4 or 5 sweet tacos so repeat the steps above to create the remaining taco shells.
Allow to shells to cool completely. You can place them in the freezer for about 5 to 10 minutes to speed this process up if needed.
While the sweet taco shells are cooling down removing the ice cream from the freezer. You might need to microwave it for about 10 seconds to make it soft enough to scoop into a well cooled taco shell. Make sure they are completely cooled first!
Spoon the ice cream into each taco shell and immediately place it back in the freezer to freeze again.
While those are freezing in the freezer, make the Keto Magic Shell Ice Cream Topping recipe if using.
Remove the frozen sweet tacos filled with ice cream from the freezer and coat the top of the Keto Choco Taco with the Keto Magic Shell Ice Cream topping.
Then immediately place the Keto Choco Tacos back in the freezer to allow the Keto Magic Shell Ice Cream Topping to harden up. This will only take a few minutes.
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